Farmers' Markets - Healthy Kitchen

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Get to know the folks who grow

By Jessica Hulett

1. Buy Ugly
If you're not familiar with heirloom tomatoes, you might think you're looking at inedible mutants, but that couldn't be further from the truth. While most commercial fruits and vegetables are harvested for uniformity and aesthetics, heirlooms are prized for their individuality. They often have a unique and sometimes superior taste, especially as compared to their flavorless supermarket cousins. Beans, corn and tomatoes are the most common heirlooms, but you might find some pleasantly ugly surprises at the market as well.

2. The Right Stuff
Having the right gear makes all the difference between a smooth shopping experience and a disastrous one. Consider this your market shopper toolkit. Cash: Many vendors don't take credit and you don't want to limit your options. Bring more cash than you think you'll need, as prices can vary. Bring as many small bills as you can manage; the farmer and the people behind you in line will thank you for it. Bags: Chances are, plastic bags are going to be available when you get there, but why contribute to landfill clutter? Bring a few large, reusable bags or reuse bags from your home collection. Cooler: If you're heading straight home and only buying fruits, vegetables, breads or non-perishables, forget the cooler. If you have a few stops to make first, it might be a good idea to bring one -- especially for fragile items like tender greens or delicate berries. Either way, if you plan on buying meat or fish, the cooler is a definite must.

3. When to Go
The worst time to hit the farmers' market is right smack in the middle of the day. Parking will likely be a nightmare, it will be crowded, and the best food will already be gone. First thing in the morning is the best time to go for the best selection. If you're more interested in a good deal, go close to closing time; many vendors offer end-of-the-day specials so they don't have to schlep their unsold wares back to the farm. Also, keep in mind that in the warmer months, the quality of the food will deteriorate faster outdoors than in the fall and winter.

4. Bring the Kids
Getting kids to eat their veggies is often just about as easy as training a cat not to jump on the furniture. Immersing children in the sights, sounds and smells of the market and letting them be a part of the selection process can go a long way toward getting them interested in what's for dinner. Plus, some farmers' markets have kid-friendly activities, entertainment, or at the very least, sweet treats.

5. Before You Buy
Take a lap around the whole market before you break out your wallet. Those ears of corn may look great, but there might be some a few rows down that look even better or come with a smaller price tag. Also, knowing everything the market has to offer before you start purchasing will make planning a complete meal that much easier.

6. What to Look For
Foods that are at their peak seasonally are your best bet for flavor. They're usually your best bargain bet, too, as they're the most abundant. Browsing for fruits and vegetables, follow the same rules you would at the supermarket. Don't buy anything bruised or wilted and look for good color and smooth, firm skins. When it comes to meat, stick with the mantra "the pinker the better" and stay away from fish that smells too "fishy," as odor is a sign that it's losing freshness.

7. Ask Questions
The greatest thing about the farmers' market -- and what separates it from the grocery store -- is that the people who grow it are the same people who sell it. Get to know your farmer! Find out how the food is grown and when it was picked. Not sure what a garlic scape or kohlrabi is? Just ask. The vendors are happy to tell you what it is, what it tastes like, give you some ideas on how to prepare it and in some cases, even let you have a taste. Building a relationship with your farmer may also mean some good deals down the road.

8. Don't Overlook Conventional Growers
You might be tempted to head straight to the organic stands, but it's worth a trip to the conventional growers' stands as well. For small farmers, the organic certification process can be lengthy and in many cases, cost-prohibitive. If you have a chat with some of the conventional growers, you may find that their growing practices are both organic and sustainable -- they just don't have the piece of paper giving them license to use the word "organic."

9. Know Before You Go
Don't head to the farmers' market with a rigid shopping list. You never know what new and exciting things you might find there. It is, however, a good idea to get acquainted with in-season fruits and vegetables so you can start planning meals. If you get there and find yourself tempted by some fennel or fava beans, go right ahead and buy it and figure out how to serve it when you get home.

10. Don't Over Buy
Buying at a farmers' market means getting a superior product. The longer you leave that product unused, the more its quality declines. As a general rule, don't buy more than you can use within three to five days. In the warmer months, salads are a great way to use the last of the veggies and fruits before they're past their prime. This holds true for soups and stews in the fall and winter months. Shelf life can also be extended by freezing, canning or drying, so keep an eye out for deals on bulk items like pickling cucumbers, beets and fruits for preserves.

11. Keep it Simple
Farm fresh foods taste better than their grocery store counterparts, so they don't need overly fussy preparations. Some good quality olive oil, sea salt and pepper is often enough to enhance the flavor of fresh food at its peak. We love Alice Waters' book the The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution for easy techniques that let the natural flavors of seasonal, local food shine through.